Mango-Pineapple Chutney

Name: Mango-Pineapple Chutney
Prep time: 35 min
Cook time: 1 h 10 min
Total time: 1 h 45 min
Yield: 24 servings
Cuisine: Indian
Ingredients: 0.5 cup Apple Cider Vinegar; 0.5 cup Brown Sugar; 1.5 tbsp Curry Powder; 4 whole Fresh Ginger; 3 whole Mango; 1 whole Pineapple; 1 tsp Red Pepper Flakes; 1 whole Sweet Onion; 2 tbsp Vegetable Oil; 1 whole Yellow Bell Pepper

Appetizer 🧄Side Dish 🥗Snack 🍿 Indian 🇮🇳 Low-Carb Low-Sodium Heart-Healthy ❤️Gluten-Free Vegetarian 🥦Vegan 🌱Plant-Based 🌻Halal 🕌Kosher ✡️Pescatarian 🐟

This mango-pineapple chutney balances juicy tropical sweetness with tangy cider vinegar and a warm curry backbone, brightened by fresh ginger and a touch of chile heat. It’s vibrant, chunky, and glossy—perfect spooned alongside roasted chicken, grilled seafood, rice bowls, or a cheese platter. Serve it when you want a spicy-sweet accent that wakes up savory dishes.

Prep35 mins
Cook1 hr 10 mins
Serves24
DifficultyEasy

1

Heat oil in a large saucepan over medium heat. Add red pepper flakes and cook until they start to sizzle. Stir in onion. Reduce the heat to low, cover, and cook, stirring occasionally, until the onion softens, about 20 minutes.
2

Raise the heat to medium. Add bell pepper and ginger; cook and stir, uncovered, until the ginger is fragrant, 2 to 3 minutes. Stir in mangoes, pineapple, brown sugar, vinegar, and curry powder; bring to a simmer and cook for 30 minutes, stirring occasionally.
3

Let the chutney cool completely. Store in airtight containers in the refrigerator.